Roasted Plum Ice Cream

All I want to talk about right now is Beyonce’s new haircut. Did you see this? I’m not sure how I feel about it. Actually, I know. I don’t like it. I just don’t. I like old Beyonce. What was wrong with old Beyonce?!?!? I also don’t like change. Like, I’ll probably never use Instagram video, ever.

Anyway, I had to get that out of the way. Now I’m going to gush all about this roasted plum ice cream and how obsessed I am. I had serious plum-plans for some super fancy Santa Rosa plums that promised the world. They still had leaves attached and were still dusty … but I ate ‘em. All. I ended up having to go back to the normal grocery store to get more plums for this ice cream. Normal plums are the best! I roasted them with a little brown sugar and salt and the results were ridiculous.

They developed this really rich, concentrated flavor and the viscosity of the syrup was thick and smooth. The color? Beautiful.

I heated some heavy cream with sugar, honey, a bit of salt and some vanilla extract. The roasted plums were blended with a bit of the milk mixture and then drained.

The result was this beautifully-hued ice cream that was perfectly tart and perfectly sweet.

After I took these photos, I saw scooped the top scoop onto the waffle cone, sat on the floor and ate the entire thing. And then gave Amelia the last lick. She thought it was heaven. And for the record, she luuuvs Beyonce’s new ‘do.

1. Preheat the oven to 400 degrees F. Place the plums in a 9 x 9-inch baking dish or casserole dish. (I found this better than a baking sheet because of how much juice is released from the plums.) Sprinkle plums with brown sugar and a few pinches of salt. Roast the plums for 20 minutes and until they’re completely tender with a fork and a lot of juice has been released. Remove from the oven and allow to cool for about 5 minutes.

2. Add 2 cups heavy cream, sugar, honey and vanilla extract to a saucepan. Heat until sugar is dissolved, about 2-3 minutes. Add 1/4 cup of cream mixture (you can eyeball this measurement) to the jar of a blender, along with the roasted plums and their juices. Blend until very smooth, about 1 minute. Place a sieve atop a large bowl and pour the puree through it, discarding the pulp. Add the remaining milk to the bowl and mix until thoroughly combined. Cover the bowl with plastic wrap and refrigerate until very cold, at least 4 hours of overnight.

3. Churn the mixture in the bowl of your ice cream maker, according to your ice cream maker’s instructions. Serve immediately for soft serve or alternatively transfer to a freezer-safe container and freezer overnight.

*The type of plums that will give you this beautiful purple color are called Black Splendor plums. They have a purple exterior with a red and purplish flesh.

I am going to have to disagree with you on the hair cut. She had a traumaising last performance where her hair was caught in the fan; so I understand if she done that to prevent something that that happening again. Sure people are not used to change but I think it is her hair she can do what she wants.
However on brighter note this is my fave fruit ice cream flavour EVER. We hardly get this in Australia so I was so excited you posted a recipe for it. I could devour this in a minute

Okay, ohmagah this may be the most beautiful ice cream I have ever laid eyes on. Not only am I in love with it cause it’s super pretty (seriously, my favorite skirt is the EXACT same color) but because I love me some plums. I would never have thought to put them in ice cream! *drool*

I think putting roasted plums in ice cream is BRILLIANT!
I recently blogged about a batch of bourbon cherries that I added to homemade vanilla ice cream. So good! Oh, I love ice cream. Can you tell?!
P.S. Was NOT expecting that haircut on Beyoncé. Yikes!

Great response I’m OK now and the consistency and taste are good at this stage. Thanks for your help
The colour however leaves a lot to be desired, for good colour avoid mirabelles and Brown sugar.
Our local honey is however great with the fruit

This recipe looks amazing, and I just happened to have a friend with a plum tree with LOTS of plums! I love to experiment, so I am going to add ginger and a little chili powder. I am also a vegan (well, I try as much as I can! $$), so I am substituting soy milk and coconut butter for the heavy cream. I am roasting the plums as I “speak”, and the ginger smells great in the oven with the plums! I will report back with my findings when all is said and done.

I made the recipe with plums from my Japanese Weeping Plum Tree. I filled a casserole dish with plums and agree there is a lot of juice and anything without a high brim would be insufficient to contain the juice.

After sieving and removal of the pulp, I ended up with 1.5 quarts of plum juice. I have to say the mix was yummy enough to use as a smoothie even at this stage. The color was deeper than the pics since the varietal of plums I used is darker in color.

My ice-cream maker can only deal with one quart at a time, so I wished the recipe had allowed for downsizing. Anyhow, the results were quite yummy even if a bit softer than I expected. I had to freeze my results overnight to get the desired consistency after churning.